Alessandro Pavoni, Roberta Muir

Chisolini

Fried Pastries to Serve with Salumi

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Preparation info
  • Makes about

    35

    • Difficulty

      Easy

Appears in
A Lombardian Cookbook
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

These fried pastries are always served with bresaola and other salumi. In Lombardy we use lard; you can too if you like. A pasta machine is very handy for rolling the dough thinly enough.

Ingredients

  • 1 teaspoon dried yeast
  • ½ teaspoon caster sugar
  • 150

Method

Combine the yeast, sugar and 100 ml of the water in a bowl and stir to dissolve the yeast. Set aside for a few minutes until the mixture just begins to bubble.

Sift the flour and salt into a bowl and make a well in the centre. Pour the yeast mixture and remaining water into the well and, us